The first thing you’ll notice about this Gyuto is the elegance and style of both the blade and handle, making it true eye candy, and something that would appeal to your guests and critiques. Most standard and popular blade among Western Style knives, so called “Chefs Knife”. Like the familiar western styled chef’s knife, gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. Although it’s pretty hard to tell the difference between the two, it’s worth noting that Gyuto knives shouldn’t be used for boning chicken and similar tasks, as they’re more prone to chipping and bending. How hard is it heat treated to? Starting with the expensive side of the spectrum, we … The Damascus patterns and hammered tsuchime finish make the blade look absolutely stunning. For the construction, the Tojiro DP Gyutou boasts a VG10 stainless steel core, which, as we mentioned before, is tough, durable, and offers exceptional edge retention. You may or may not have actually heard of a gyuto before, but it’s basically just the Japanese version of a Western chef’s knife. If you’re not familiar with the metric, the only thing that you should know is that 64 is so darn high, which means that you can expect excellent edge retention even with minimal maintenance. Of course other styles such as a nakiri is only a push cutter and a santoku strongly favors push cutting. You won’t get the same quality as more expensive manufacturers, but you’ll get the bang for your buck without breaking the bank for sure. The gyuto is used to rock-chop stiffer produce and to make fine cuts at the tip of the knife… Like the Gyuto and the European Chef knife, the quality of the blades will vary depending upon the manufacturer and the material used. If you want the nerdy comparison, know that SG2 can go up to 64 on the Rockwell scale of hardness, while VG10 scores around 60-62. First, most Gyutos do not have a traditional western bolster that runs down the … Santoku knives … Besides, French and Germany imported the chef’s knife from Japan. Truth be told, you can’t go wrong with either. The modern Japanese chef called, called a gyuto, is the closest thing to a truly international knife out there.The design, which originated after WW2, borrows heavily from the French … Gyuto's are going to be more in line with a single cutting motion but being a westernized version of a … Made in Japan. These days Japanese knives come in both flavors and it's easy to get most of the popular knife types in either version, but not always. The best Gyuto knives are either made of SG2 or VG10 stainless steel, both of which are pretty hard and durable. As always, we recommend you keep your knives sharp with an electric knife sharpener, as well as safely kept in either a knife block or on a magnetic knife strip held safely in your kitchen pantry or kitchen island. Being Japanese, these blades feature a really thin cutting edge, with an angle that ranges from 16 degrees in the Shun Gyuto to 9.5 to 12 degrees in the Miyabi Gyuto, meaning that they can cut through practically anything like butter. The blades are thinner than other types of knives. The store specializes in Japanese chef knives. Above all that hardness and sharpness, this knife sports a stylish tsuchime finish, the same found in the Shun Gyuto reviewed above, giving them nearly identical looks. When you’re ready, click the yellow button to get the best price on Amazon! Besides, it features an equally-stylish blade that’s comfortable to hold, allowing this knife to pass the best Gyuto knives test with flying colors. Although not expensive, the Enso Gyuto is pretty efficient, and it offers a quality that rivals what you’d find in products coming from big names such as Kamikoto Knives, Kasumi Knives, Dalstrong Knives, and Zhen Knives. This knife is steep, but considering what you’re getting, it’s worth every penny. A western chef's knife will have more of a curve to the blade edge so you'll be able to rock it better. VG10 isn’t the only material offering great sharpness either, as the Shun Gyuto is hand sharpened to a 16-degree cutting angle on each side. A harder knife will generally hold a sharper edge longer, but is also more prone to chipping rather than deforming (bending). The gyuto knife is much more flexible in its kitchen usefulness. For the hobbyist chef, budget seeker, and/or aspiring cook, this is all you’ll need for effortless cutting sessions when you crave a plate of sushi at night. Japanese Chef Knife Gyuto, nice knife, Ontario Knife Company Stainless Steel Blade Stainless Steel Handle Collectible Modern Factory Manufactured Folding Knives, Hampton Stainless Steel Flatware & Silverware Forge, Robeson Original Factory Manufacture Vintage Folding Knives, Pampered Chef … You won’t get the same looks nor performance that you’d get if you go with Shun or Yoshihiro, but for the price you’re paying, we can’t really complain, and this is the closest you’ll get to a perfect Gyuto knife within this price range. For the grip, you get a handcrafted handle that’s made of natural Shitan Rosewood, which can give you a comfortable, firm, and safe grip, especially that it comes with a double bolster for hassle-free swinging. The blade sports the beautiful flower Damascus pattern and the ergonomic, comfortable handle is carved of Karelian Birch, giving it a stunning look and a design that’s both ergonomic and exquisite. The edge profile gives the blade more … The Tojiro DP F-808 Gyuto Chef Knife, however, while also a good product at this price … There are four types you should know about: SG2 is a powder metallurgy high carbon stainless steel which can hold a low-angle edge pretty well. I can't really think of a traditional western single bevel kitchen knife. Typically these are light strong knives, and hold a very sharp blade easily. MODEL T8512. It’s beautiful from the outside and pretty solid from the inside, with a VG10 steel core that allows it to cut through anything and a well-balanced handle that allows for a comfortable and firm grip. Gyuto … Besides, SG2 features extra vanadium, giving it an increased wear resistance. Since a Gyuto knife has the same use as western chef knives, the handles are styled in either a Japanese or western way. once i discovered the santoku i have not really used a western chef knife at all given the choice. Do you want a razor capable of slicing tomatoes paper thin, or a beast capable of breaking down chickens without breaking a sweat? They’re shaped the same way and used the same way. Gyotu – All Purpose Chef’s Knife This is a multi-purpose, large bladed knife that you can use for everything. Shun for instance makes fairly thin edged knives with a very german (big belly) profile. The Yoshihiro Gyuto is a well-priced blade that offers exceptional sharpness, impressive durability, and unbeatable comfort. The Shun Gyuto is no different, as it comes with all the perks of the brand to take care of all your cutting tasks. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. What makes VG10 steel special is the excellent durability and edge retention that it offers. Granted, the price of this Gyuto is pretty steep, but this Shun we’re talking about, which offers more than a fancy brand name on its knives. The Gyuto is the Japanese version of the western chef’s knife. In the end, it all boils down to the following features: The best Gyuto knives that we chose come razor-sharp right of the box. As a matter of fact, we’d say you need both if you want your cutlery arsenal to be whole and fully-efficient. That’s basically an aspiring chef’s dream come true. SG2 is known for being extremely hard, which explains why it offers excellent edge retention and why it’s known as the Super Steel. Starting with the main question; why should you get a Gyuto? It's all comes down to preference in the end and no one style is best. While the extra hardness of SG2 steel gives it the edge (pun intended) when it comes to edge retention, it also makes it a bit harder (definitely intended as well) to care for and sharpen. A western chef's knife will have more of a curve to the blade edge so you'll be able to rock it better. SIZE: 12" BLADE, 5 1/2" HANDLE, 17 1/2" OVERALL. $397.00. Both cut things well, but you might want to mix it up. It does, however, give me excellently thin and uniform slices on bigger veggies like cucumbers than I can seem to get with my 10" chef. There's also steel to consider. This knife is very similar to the Western/European chef knife and the gyuto. German style Chef knife is much more versatile and much better. In a nutshell, we would highly recommend this Gyuto to any home chef looking to quickly bolster their kitchen knife collection with a Japanese chef’s knife that won’t blow a hole in their wallet. Moreover, the derivation of the Gyuto knife … So, you can say the origin of Gyuto is either Germany or France. Nevertheless, the price difference between this knife and the other recommendations is huge, which makes up for the few compromises in quality. Gyuto is the japanese name for our western chef knife. Using this knife, all your chopping, mincing, and dicing tasks will be carried out with ease. … The Gyuto is the Japanese version of the classic Western Chef’s knife. This material can easily last for ages, and it’s pretty hard as well. The VG10 stainless steel core is covered by 37 layers of stainless steel on each side to form a beautiful Damascus pattern the same you’d find in other Japanese blades. Gyuto Chef’s Knife, 8 inch Japanese Chef Knife 3 layers 9CR18MOV Clad Steel Japanese Kitchen Knife, Alloy Steel Gyuto Knife, Sushi Knife for Kitchen/Restaurant, Octagonal Handle, Gift Box ... Houcho.com Suisin Inox Western-Style Knife Series, Genuine Sakai-Manufactured, Inox Steel 9.4" (240mm) Gyuto Knife … Not only does it look stunning from the outside, with a beautiful flower Damascus pattern on the blade, which adds to the durability, and an ergonomic birchwood handle, but it also packs a super sharp edge with a 9.5 to 12-degree cutting angle and a durable SG2 core that will last for a lifetime with proper care. It is a true multi-purpose knife that can perform wide range of tasks, can be used with a variety of different cutting techniques and is suitable for cutting the vast majority of meats, fishes, vegetables and fruits. As per the previous product … But that's just the blade profile. I like my gyuto alot, but it's not excellent for cutting hard/stiff things. Instead, you’re better off getting both of them, as mentioned above, as each blade is suitable for certain applications, which makes both of them a necessity rather than a luxury in your kitchen. Man, this hasn't gotten the attention it deserves... Really well thought out and presented answer! Unfortunately, you won’t get the same handle found in Shun’s Gyuto, but you’ll get a decent one anyway; the black canvas micarta handle, which is beautiful, durable, and comfortable to grip. Gyuto or a chef's knife … CHEF MASTER CHEF'S STEEL COOK'S KNIFE. The Enso Large Chef’s Knife is our top choice for the title of the best budget Gyuto knife, and for a good reason, or a set of them. What else could you ask for? You get a pretty durable blade that’s made of SG10 steel, which is known for sharpness and edge retention, coupled with an ergonomic, well-balanced handle that makes using this knife a breeze. Slim blades for intricate tasks, pull or push cuts. The Gyuto is a versatile knife called "Chef's Knife" that blends the Japanese style Nakiri with the Western style chef's knife. Now that you’ve seen our top 5 recommendations, we’ll give you more detail on each of them, including why we liked them. Ikkanshi Tadatuna Wa Gyuto Knife 270mm INOX Balde Japanese Chef Knife. Do not get confused, as the Gyuto is the eastern version of the western chef’s knife, thus the name of this product, but we’ll get more into that later in this article. How many times have you been frustrated when making a meal just because the knife is too dull to cut through anything? Despite its many perks and features, there are a few niggles with this knife, mainly when it comes to the balance and overall design, which are lacking compared to other Gyuto knives on our list. Each of the big-time Japanese brands, such as Shun Knives, Yoshihiro Knives, Miyabi Knives, and Tojiro Knives, offer a wide variety of kitchen knives, including the Gyuto among others, which makes selecting one for your kitchen quite the hard task, something that might seem impossible even. The MAC Knife Superior Series SK-65 Santoku Knife is widely considered to be a great Chef's Knife at its $80 budget. Additionally, VG10 steel is easy to care for, especially that it’s stain resistant and so darn difficult to chip or break accidentally, which makes this knife a bargain for those looking for a Japanese chef’s knife that will last for a lifetime. There's many more things to take in to consideration when selecting a knife than the blade profile. Without further ado, let’s get the Gyuto knives reviews. Tojiro Black Finished Shiro-ko Kasumi Gyuto Knife. Firstly, Germany invents the Gyuto knife in the century of 19th. The Gyuto is the Japanese version of the classic Western Chef’s knife. It doesn't have the high-quality construction as some of the others here, but it's also only $30. How many times have your Sharpening Stone and Sharpening Steel proven useless for a dull blade of yours? Should you get a Gyuto or a chef’s knife? I cook a lot of Asian food, which means hell of a lot of vegetable chopping with a straight up and down motion. Looking to buy a new knife, would love some advice. JapanBargain 1552 Gyuto Sushi 7-inch Chef Knife. I do a good amount of cooking at home … It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. Which to Use: Gyuto vs. Santoku With that said, if you can only afford one good chopping knife, the Gyuto … It has a thin blade designed … I've also got a bajillionty years of using a Western style knife, so it might just be that I'm old and grumpy and set in my ways. The knife also comes with a full-tang handle for the extra durability. Besides, these materials offer exceptional edge retention, which means that you needn’t worry about maintenance if you go with any of our recommendations. Pick it up: Gyuto or Japanese style chef's knife. The blade profile is more in line with a Gyuto since it is straighter than a western chef knife. Our list includes two high-end Gyuto knives from Miyabi and Shun, one middle ground option, the Yoshihiro Gyuto, and two budget options, from Enso and Tojiro. If you don’t own a kitchen knife set, that would come in handy all the time, as you don’t need a separate kitchen knife for every purpose. Variety is the spice of life. It weighs more than most of the other knives tested, giving it a solid and sturdy feel, but it still handles well and has a sharp edge. No need to break in a cold sweat whenever your mother-in-law asks about your sushi skills, with the right Gyuto, you can show them who’s the Bosu (that’s boss in Japanese). This reliable construction allows for excellent durability and exceptional edge retention, which means that this Gyuto is an ideal choice for those on a budget looking for an affordable knife that will last for long. When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. One thing to add, a gyuto is very much a derivative of the French Sabatier which makes it suitable for both rocking and push cutting. I also have to admit that I favor one of these over the other. Shun knives are expensive, but they’re endorsed by countless big chefs around the world, which proves that they’re worth their price. Besides, you get really, really good edge retention, making this Gyuto a godsend for those who dread continuous maintenance. VG10 is a dependable high carbon stainless steel, and it’s not too different from SG2 performance-wise. $440.00. Miyabi 34373-243 Chef’s Knife. Gyuto is more of a Western design. This blade isn’t only efficient and sharp though, as it’s also eye catchy and aesthetically-appealing, with a beautiful Damascus pattern and a Hammered tsuchime finish that adds to the knife’s dramatic looks and makes it the perfect addition to your Knife Blocks or Magnetic Knife Strips. When choosing the best Gyuto knives available today, we looked for certain features and based our selection on a set of criteria that would differentiate a high-quality Gyuto from a low-quality one. 75 reviews of Phoenix Knife House "I read about this store a couple of weeks ago in the Republic and it caught my eye. $60.00. Victorinox's Fibrox Pro chef's knife is the best value for the money of any knife I have tested. I would argue that it makes for a bad slicer where as a Japanees gyuto makes for a much better slicer at the cost of rock chopping which a German chef's knife does better. Also, Gyuto knives are pretty sharp, no matter the manufacturer, because they’re made by skilled artisans using traditional Japanese handcrafting techniques, which means that you needn’t worry about sharpness anymore. Miyabi is a high-end brand, one that’s well-reputable all around the world, so you should expect nothing but high-quality if you decide to opt for this knife. Thicker edges will allow you to deal with things like chicken bones. COLOR: BLACK HANDLE. There are some similarities between the chef and the Gyuto knife. Wow, thank you so much, this is really helpful. Keep in mind that due to their construction, it’s highly recommended to avoid cutting bones with a Gyuto, so leave that to your French chef’s knife from Wusthof Knives or Sabatier Knives. Well, for starters, Gyuto is an all-purpose blade, which means that it’s suitable for a variety of cutting tasks around the kitchen, including chopping, mincing, and dicing. I have one that came as part of a set and I'm not a fan of it for regular use. This Gyuto knife from Yoshihiro packs a forged blade, one that features a VG10 stainless steel core covered in 46 layers of stainless steel to form a beautiful Damascus pattern that’s characteristic of Japanese blades. Besides being hard and durable, VG10 allows for exceptional sharpness, which means that you can use this knife for all your chopping, slicing, and dicing tasks, and it’ll cut through anything except bones like butter. Furthermore, the hard material allows for an excellent grind of 9 to 12 degrees on each side, a number that has proven hard to achieve even by high-end brands such as Shun and Yoshihiro. Edge robustness is something to take into consideration. Truth be told, you shouldn’t. Worry no more, as we’ve already done the heavy lifting and chose the best Gyuto knives for you to get your foot into the Asian cuisine door the right way. If you’re on a really tight budget and want a Gyuto knife that won’t disappoint, the Tojiro DP Gyutou is a solid choice to consider. If you're dead set on a traditional German knife profile—characterized by a more curved blade that's bigger and heavier than the Japanese options—the Wüsthof Classic continues to be a stalwart. If you’re on a budget and need a super sharp knife that won’t cost you your kidney, the Enso Gyuto is the way to go. It also comes with a bolster for safety, making the experience whole and complete. The 34373-243 Gyuto is the epitome of beauty, sharpness, and durability, and it definitely lives up to the Miyabi name. Then Japan developed the Gyuto knife by following the features of chefs. Unlike most Japanese blades, the Tojiro Gyuto features a double bevel, which means that it can be used by both right- and left-handed chefs, making this knife quite the gem. They are also … To start off this list, we chose a knife that will fit … There’s more to this knife than the flashy exterior though, as under all that outside beauty you find a potent cutting core made of SG2 micro-carbide powder steel that’s protected by a hundred layers of steel, which was crafted through an ice-hardening technique to lock the durability and sharpness of the blend. Despite its low price tag, this blade is made of a premium material, which is the VG10 stainless steel mentioned above in our review. The handle is equally stylish and efficient, as it’s made of dark charcoal PakkaWood and features deep crimson striations along with Shun’s signature logo for added elegance. This Gyuto boasts a VG10 stainless steel core, which, as we mentioned, again and again, is pretty durable and capable of holding an edge for long. The Shun Gyuto boasts an SG2 Japanese steel core, which is protected by 32 layers of a stainless Damascus pattern on each side. The pointed blade tip of the Gyuto … Press question mark to learn the rest of the keyboard shortcuts. The Tojiro DP Gyutou is the full-blown budget option in the best Gyuto knives list. Yes, Gyuto knives can come at affordable prices, and no, that doesn’t mean that you need to make huge sacrifices when it comes to quality, if you choose the right budget brands, that is. In other words, Gyutos and chef’s knives … Gyutos 270-300mm . In our reviews, we tried to pick different products from various price ranges to offer an option for every budget. Now, the next question, why should you get one of the best Gyuto knives rather than a regular kitchen chef’s knife? Even the balance point has been adjusted to accommodate the rocking motion. They also have included a distal spine taper, which I expect on a chef’s knife or Gyuto. Gyutos are shaped the same way as western chef’s knives and used the same way. Stainless or carbon steel? The included wooden sheath is just the cherry on top, as it adds to both the beauty and durability, and allows your knife to sit safely in your kitchen drawer with no worries. SG2 steel, just like VG10, is pretty tough and hard, which allows this blade to score a whopping 64 on the Rockwell scale of hardness. While you’re here, check out some of our other kitchen accessories and knives! $363.00. It is designed for more precise slicing and is a workhorse in the Japanese professional kitchens. at work i suffer thru whatever they buy for me, but thank god i can sharpen them at my leisure. Yoshihiro VG-10 Damascus Santoku Multipurpose Japanese Chef Knife. Japanese Chef Knife … Gyuto knives are basically the Japanese version of a western chef knives with a few small modifications. However, to make this review more reliable, I reached out to my Facebook and Reddit cooking groups for their opinion as well as collating onli… Post anything related to cooking here, within reason. Both: French style chef's knife (sometimes referred to as a sabatier profile). After all, who doesn’t dread spending hours honing their knives every few days? Gyuto (牛刀): (beef-sword) This knife is known as the chef's knife used for professional Western cuisine. Versatility has it's place but even a German chef's knife isn't actually all that versatile. As an Amazon Associate KitchenSurfing.com earns commission from qualifying purchases. It’s made of VG10 stainless steel, the same used in high-end knives from the likes of Shun and Yoshihiro, and it comes razor-sharp out of the box. No cutlery arsenal is complete without at least one Japanese Knife, and when it comes to Samurai-style blades, nothing can rival the good ol’ Gyuto knives, Japan’s famous all-purpose edges. $40.00. So, we’ve seen the expensive options, and we’ve seen what the middle ground has to offer. Custom Ash 210mm or 270mm Wood Cover with Pin. I've heard that gyutos are sharp, but aren't robust enough for a lot of chopping, would you actually recommend a santoku instead for that kind of work? But they won't deal with tomatoes and onions as delicately as a thin edged knife will. For most users a gyuto is practically the only knife needed in the kitchen. Gyuto is the Japanese counterpart of the traditional western chef’s knife, so why should you get one in the first place, and why should you go with a Gyuto rather than a regular chef’s knife? Yoshihiro is another high-end brand, and its Gyuto is what you’d call a middle ground product. Back to the expensive options with the Shun Japanese chef’s knife, which is the priciest product on our list. If you’ve come to this page, you are probably trying to work out whether you should invest in a gyuto or santoku knife, or should you own both of them?I own both of these blades and have my personal opinion on what they’re both good for. The Gyuto and chef’s knives are almost identical. Looks like you're using new Reddit on an old browser. Versatile cooking knife for cutting up, filleting and preparing meat and fish. You can get away with pretty long periods in between your honing sessions, and you won’t notice any noticeable drop in sharpness. I say demo them at a store and see which one feels more in tune with your style. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. © 2020 |, While you’re here, check out some of our other, As always, we recommend you keep your knives sharp with an, #2 – Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chef’s Knife, How We Chose the Top Gyuto Knives in Our List, Why You Need the Best Gyuto Knives in Your Kitchen, Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife, 5 Best Wolf Gourmet Appliances for your Kitchen. It’s nearly impossible to tell a slightly thicker Gyuto with a double bevel and a western-style handle from a western chef’s knife. 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